June 18, 2012

Blueberry French Toast Casserole

Happy Monday! 

I am happy to report that I FINALLY, after several months with almost nothing, have something useful for you... a new recipe!!  I first tasted something like this at my aunt's house weekend before last, and it was so amazing I did some research and came up with a recipe all my own.  This is perfect if you're making breakfast or brunch for a group of people, because it's phenomenal and it doesn't require a lot of work on the day.  You prepare it the evening before, and toss it in the oven approximately an hour before you need it.  Done.

I made this for four people, and we had probably two servings left over, which was very exciting for our dog.  So tailor my measurements according to your own needs.


1.    12 slices of bread, de-crusted and cubed
2.    8 oz. of cream cheese
3.    4 eggs
4.    Milk (I didn't measure, sorry)
5.    Cinnamon (approximately 1/4 - 1/2 teaspoon)
6.    Maple syrup (approximately 1/8 cup)
7.    1 cup blueberries (washed and divided into 1/4 and 3/4 cup portions)
8.    1 cup sugar
9.    1 cup water
10.  2 tablespoons corn starch
11.  1 tablespoon butter



Grease the bottom of an 8x8 pan.  Spread the bread cubes.

Evenly dot the cream cheese and 1/4 cup blueberries around the bread.
** Note - The next time I make this, I plan to thaw the cream cheese and whisk it into the egg/milk/cinnamon mixture below because the bread wasn't consistently coated.

Whisk the eggs, milk and cinnamon together.  Evenly spread over the bread.
**  Note - most recipes I studied added the syrup to this mixture.  I completely forgot about it, so I drizzled a little bit on the next morning.  Still very delicious.

Cover and refrigerate overnight.

The next morning, bake (covered) at 350 for 15-20 minutes.  Uncover, stir, and bake for an additional 20 minutes, or until the egg mixture in the center is completely cooked.


In a small to medium saucepan, combine the water, sugar and cornstarch and bring to a boil, stirring constantly.  Add the 3/4 cup of blueberries and reduce to simmer.  Stir occasionally (blueberries will start to break and the sauce will become dark.)  {I also pressed some of the blueberries to make the juice come out more.}
Once the sauce is thick, add the butter and stir until dissolved.

Drizzle over the casserole.

The unanimous vote (even from the guest who did not like blueberries) was that it is wonderful.  I highly recommend you try it!

As always, comment with any questions (so other readers can see the answers as well.)  I hope everyone has a wonderful week!!

~ Sarah

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